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... this herbal wonder is respected and honored for its rich antioxidant and adaptogenic properties, both of which are beneficial to reducing stress and promoting mental clarity

... he believes the new compounds will promote the body’s natural antioxidant defences, neutralise damaging free radicals in the body and fight the onset of diseases associated with free radical damage, such as heart disease and arthritis ... antioxidants can protect against this damage, either neutralising the radicals directly or promoting the body’s natural antioxidant defences

... the researchers reported that if spaghetti is dried at high temperature, it can be prepared with 10 per cent substitution of semolina with minimal impact on sensory and technological properties – while providing higher antioxidant activity, total dietary fibre, and no affect on starch hydrolysis

... according to the study, the brown skin of an onion is high in non-soluble dietary fibre and has antioxidant capabilities ... sulphurous compounds are also beneficial to the antioxidant and anti-inflamatory systems of mammals

... polymer antioxidant the agency’s cef panel delivered its positive scientific opinion on phosphorous acid, mixed 2,4-bis(1,1-dimethylpropyl)phenyl and 4-(1,1-dimethylpropyl)phenyl trimesters ... 974, is for use as an antioxidant in all polymers at a maximum content of 1500 mg/kg polymer for contact with all food types at any time/temperature condition

... microalgae and seaweed extracts are rich in polyphenolic compounds “which have well documented antioxidant properties,” and may also have antimicrobial activities against major food spoilage and food pathogenic micro-organisms, says the review

... onion overage the researchers said that the brown skin, top, and bottom of onion waste has potential for use as an ingredient rich in dietary fibre and in total phenolics and flavonoids, with high antioxidant activity

... in addition to being a rich source of fibre, bran has also been shown to be high in vitamins and minerals, whilst it also has high antioxidant content

... green tea extract (gte) can be successfully added to ethylene vinyl alcohol copolymer (evoh) films to produce antioxidant active packaging, new research has found ... the team from the university of zaragoza suggested the development of such active packaging systems could be used as a “novel alternative” to current methods such as the addition of antioxidant s to foodstuffs or the use of modified atmosphere packaging systems ... they noted that while various antioxidant agents, such as oregano, and carvacrol, had already been added to polymeric films, each had drawbacks in terms of affecting the sensory properties of foods ... previous research has demonstrated their use as antioxidant additives in plastics is effective because “ the stability provided by the addition of gte was comparable to the stability provided by synthetic additives” ... analysis of the material centred on its three aspects; its optical, thermal and barrier properties; its antioxidant efficiency and the release kinetics of the antioxidant agents in several food stimulants ... using dpph and abts methods, the team found the results confirmed “the high antioxidant activity of the extract, especially in ethanol” ... successful the study concluded: “from these results it can be stated that green tea extract can be successfully added into evoh by extrusion, preserving antioxidant activity ... ” the substance produced by the research results in “a general purpose antioxidant solution” ... “therefore, the materials here developed with the combination of antioxidant substances which constitute the green tea extract could be used in the design of antioxidant active packaging of all type of foods, from aqueous to fatty products, being the compounds responsible for the protection those with the higher compatibility with the packaged product,” added the scientists ... development of new antioxidant active packaging films based on evoh and green tea extract by carol lopez de dicastillo, cristina nerin , pilar alfaro,ramón catalá, rafael gavara, and pilar hernandez-muñoz published in the online edition of the journal of agriculture and food chemistry

... 2bn and predicts a 4 to 5 per cent annual growth rate over the next few years in the confectionery market, dark chocolate is performing well, mainly due to its high antioxidant positioning, with an increasing emphasis on the high antioxidant content of cocoa polyphenols driving up sales in many countries, said the uk-based market analyst